I had the spinach and the kale from the CSA share last week, and I had the new supply of cashews, in addition to a leftover butternut squash and a couple of apples. What to do for dinner?
I decided I wanted to save the kale for our Thanksgiving dinner, so it was time to experiment with a spinach/cashew cheeze — something I have considered, but never gotten around to.
With the squash and the apples, I made soup.
2 C spinach
1 C cashews
2 lg cloves garlic
1/4 C hot sesame oil
pinch sea salt
1/2 t apple cider vinegar
- Combine all ingredients in a food processor and process to smooth (you could use a VitaMix – I would have, but mine is broken)
- Slice tomatoes about 1/4. thick.
- Spread cheeze on tomatoes and arrange on plate.
Note: I use campari tomatoes because they are small and give only 2 or 3 forkfuls. You could use roma tomatoes or beefsteak tomatoes. (I have even used grape tomatoes – hollowing them out and stuffing them, but that was more work than I want to do again – although it did look cute)
2/3 med. butternut squash, chopped
2 med. apples, chopped
1/2 C cashews
2 cloves garlic, chopped
2 T hot sesame oil
1 t Spike (or other salt-free seasoning)
1 t black pepper
pinch sea salt
warm water as needed to make a thick creamy soup
- Combine all ingredients in a food processor and process until creamy.
- Add water as needed to obtain desired consistency.
Posted in cheeze, MY CSA Experience, MY RAW EXPERIENCE, MY RAW RECIPES, RAW SOUPS, raw squash soup
Tagged butternut squash, cheeze, MY RAW EXPERIENCE, my raw food experience, my raw food lifestyle, my raw food recipes, raw food recipes, raw squash soup, RAW VEGAN CHEEZ, spinach, spinach cashew cheeze
LAST NIGHT’S SQUASH SOUP
I had a sunshine squash left over, so I peeled and cut it, washed the seeds to dehydrate, and set about to make a soup. I developed the recipe as I went, and, of course, I did not write down anything, so here is the basic idea of the recipe.
I put in
- @ 2 T extra virgin olive oil
- @ 4 C chopped squash
- @ 1 T green Thai curry paste
- @ 1 C cashews, soaked, drained, soak water saved
- @ 1/2 C dehydrated tomatoes, soaked, drained, chopped, soak water saved
- 1 onion, peeled and chopped
- 1/4 C sauerkraut
- I added everything to the VitaMix and processed it, adding a little more water to give it a creamy soup texture.
- Because there was so much, I ended up having to divide it in half for final processing.
- To serve, I sprinkled a little tomato powder on top.
I made squash soup with green Thai curry paste. First I cut the squash in half.
I washed and saved the nice fat squash seeds to dehydrate. You can eat pumpkin seeds, right? Why not squash seeds. Actually, I plan to make “milk” or add them to crackers, or use them to thicken something. I will figure it out later, when I have enough of them to use for something.
I cut the squash halves in quarters and began to peel the quarters with a knife.
Do not use a knife to peel squash (particularly if the squash is “bumpy”, like a pumpkin, or an acorn squash. DO NOT USE A KNIFE. I so mean it. I am not fooling. Do you see that funny red color on the middle finger? Yes? I did not show you the real finger with all the gore. (I do not have health insurance, so, when I neatly sliced my finger almost in two, I did not go to the hospital at 9 pm at night. I walked calmly to the bathroom and washed the deep wound — have you ever seen muscle? it is interesting. I poured tea tree oil on it and then lavender oil on it, and then I screamed really loud. Then I walked calmly back to the kitchen and put on a lab glove, to prevent the blood getting on the food — yes, it is raw, but I wanted vegan) DO NOT USE A KNIFE TO PEEL SQUASH -particularly not if you use sharp knives. (my room-mate saw my hand in the glove just before dinner and professionally bandaged my finger) I got out the vegetable peeler (after I put on the glove). I did not use it initially because it is hard to get in the grooves of a “bumpy” squash, but, as you can imagine, I got over that attitude. I like this peeler. It beats the average American potato peeler because it is more comfortable to hold, and it peels a wide range easily. I cut the peeled sqush into pieces and put it into the food processor. * * I processed the squash as fine as I thought it should be. Then I added about 1-1/2 cups of almond milk with vanilla (that was what I had on hand, and I thought it would work). I added about 1-1/2 tablespoons green Thai curry paste, and about 1 T garlic, and I processed some more. Then I got the wild idea to put everything in the VitaMix, because I know that the VitaMix will heat things up. This is the finished soup. My room-mate liked it. I ate it because it was dinner (see below). * * HOW I WILL IMPROVE THIS RECIPE The next time I make this (I will make it again, because I believe it can work and be delicious), I will use straight almond milk (or any other nut milk, or maybe even squash seed milk), with no additives. I found the vanilla distasteful, although my room-mate liked the taste. She ate up all of her portion, and saved the leftovers– which I would have thrown out– for *breakfast*) I would not process the creamed soup in the VitaMix. What I got back was a nice creamy soup ( but it had bubbles all through it, which I found distasteful). I think that, if I add enough of the “creme” ingredient into the food processor, I can get something I can live with. I really did not like the bubbles in the VitaMix soup… they actually made me sick to my stomach — must be the education that bubbles are introducing air into the stomach. If I want to heat it, I can always put it in the dehydrator for an hour (have never tried it, but many cooks suggest it) My rating on this recipe would be a 3 out of 4. I was not crazy about it, but my room-mate scarfed it up.
Posted in ARCHIVES, MISCELLANEOUS, MY CSA Experience, MY RAW EXPERIENCE, MY RAW RECIPES, POSTS, RAW FOOD LIFESTYLE, RAW FOOD LIFESTYLE INFORMATON, RECIPES, soup
Tagged MY RAW EXPERIENCE, my raw food experience, MY RAW RECIPES, organic, organic produce, organic vegetables, organically-grown, RAW SOUPS, raw squash soup, soup